Recipe for Chinese Greens and Eggplant in Spicy Sauce 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
400 gm Pak choi or curly kale or spinach leaves
200 gm Eggplant
Salt to taste
200 gm Yellow capsicums
1 x Recipe spicy sauce
50 gm Spring onion, chopped
20 ml Oil
----------------- FOR THE SPICY SAUCE ----------------
25 ml Vegetable oil
10 ml Sesame oil
5 gm Ginger, julienned
10 gm Garlic, chopped
15 ml Dark soya sauce
10 ml Hoisin sauce, (Chinese barbecue sauce)
10 gm Hot bean paste, (a mixture of salted soya bean, chillies, sugar, garlic and sesame oil)
8 ml Chinese malt vinegar
70 ml Vegetable stock
Instructions:
Instructions: To prepare the spicy sauce: HEAT oil and sesame oil. Saute ginger and garlic for two minutes. Add dark soya sauce, hoisin sauce, hot bean paste and vinegar. Saute for one minute. Add vegetable stock and bring it to a boil. Mix cornstarch in a little water to a smooth paste and add to the pan. Stir well and simmer till the sauce is thick.

Dice the eggplant, blanch in salted water and cool. Cut the capsicum lengthwise. Trim the spinach leaves. If using curly kale, blanch them.

Heat oil in a frying pan. Add the eggplant and yellow capsicum slices, stir-fry until almost done. Add trimmed spinach leaves and fry well.

Add the chopped spring onion. Saute for two minutes. Add the prepared spicy sauce and cook for half a minute. Adjust seasoning. Serve hot with steamed rice or sesame buns.

NOTES : (Stir-fried vegetables in a tongue tingling sauce)

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Chinese Green Vegetable Salad   ::   Chinese Greens Info   ...